Mazapán Custard Filled Donuts with a Chocolate Glaze. Once an idea pops into my head the baker in me can’t get it out until the task is completed, or in this case the donut. Mixing Mexican-American flavors OR as my friend Coqui says “American rooted in Mexican descent” flavors is naturally what I dream up, because it’s authentically me. These Mazapán Custard Filled Donuts dipped in a Chocolate Glaze are exactly a mixture of both my cultures rolled into one.
I made several sizes of donuts but thought the mini’s were perfect for dainty snacking and is the ideal bite full of creamy deliciousness. Which brings me to the Mazapán custard…. I swear I wanted to eat it on it’s own…. just pipe it directly into my mouth! SOOOOOO DELICIOUS and truthfully I had never had a mazapán custard before. Have you? I know custard making can be intimidating for some, but I promise I have come up with the easiest way to make custard in the universe, and it’s MAZAPÁN CUSTARD. You can peep my Instagram stories for the entire step by step process or find it in my IG highlights. From the making of the donuts, custard and chocolate glaze. It’s a great recipe for celebratory moments….I hope you’ll make these donuts for your family or friends. Here’s to us!
Ingredients for Mazapán Custard Filled Donuts In Chocolate Glaze:
For the Donut:
- 1 1/4 cup milk, warmed to 95 degrees
- 1 packet active yeast (2 teaspoons)
- 1/4 cup sugar
- 2 eggs
- 1 stick butter (8 tablespoons), melted and cooled
- 1/2 teaspoon salt
- 4 3/4 cups flour + more for rolling out dough
- 5 cup vegetable oil
For the Mazapán Custard:
- 4 egg yolks
- 1/4 cup sugar
- pinch of salt
- 1/4 cup corn starch
- 3/4 cup heavy cream
- 3 mazapan candies
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
For Chocolate Glaze:
- 1/2 cup heavy cream
- 3/4 cup chocolate chips
For the Donuts:
- Whisk milk and yeast lightly in a medium sized bowl, and set to the side for 10 minutes allowing the yeast to foam.
- Beat sugar, eggs, butter, and salt in a stand-up mixer with paddle attachment until sugar dissolves. Then pour in milk/yeast mixture into sugar/egg mixture and continue mixing until combined.
- Remove paddle attachment on standup mixer and replace with dough hook attachment. Add half of the flour amount and mix on medium speed until the flour is combined, then add the other half of flour and continue mixing until dough pulls away from mixing bowl. Remove dough from mixer.
- Grease a large bowl with a little bit of vegetable oil and then transfer donut dough in bowl. Cover bowl with plastic wrap and allow dough to rise in a room temperature setting for 1 hour or until dough doubles in size.
Rolling the dough out!
- Roll the dough out on a well floured work surface with a rolling pin to a 1/2 inch thickness. Cut out into rounds using a circle cookie cutter or glass. Place the donut rounds on a floured surface and cover lightly with plastic wrap or a towel. Allow the dough to rest for an additional 45 minutes to rise again.
- Heat oil to 375 degrees in a heavy bottomed pot with a thermometer attached to the side. Carefully add a few doughnuts at a time to the hot oil. Cooking for 45 seconds on each side or until golden brown on all sides. Flipping donuts with a slotted spoon or long chop stick.
- Transfer cooked donuts to a cooling rack. Repeat with the rest of the dough.
- Take a chop stick and poke a hole on the side of each donut making sure not to poke through the other side. Wiggle the chopstick a little to make room inside of donut.
For the Mazapán custard:
- Whisk egg yolks, and sugar in a mixing bowl until sugar dissolves and mixture becomes a pale yellow. Add in pinch of salt and corn starch and continue whisking until combined. The mixture will be thick.
- Blend heavy cream, mazapán, and milk in blender until completely combined.
- Pour mazapan milk into egg yolk/sugar mixture and whisk until combined.
- Strain mixture through a sieve into a heavy bottom pot. Cook on medium heat stirring constantly for about 8 to ten minutes.
- Add in vanilla extract once custard has thickened and mix to combine.
- Remove custard from flame and transfer to a glass bowl. Cover with plastic wrap and allow to cool for 1 hour.
- Place custard in a pastry bag with beveled tip for filling pastries.
For Chocolate Glaze:
- Heat heavy cream in a saucepan over medium heat. Then stir in chocolate chips. Mix until chocolate melts and is smooth. Remove from heat, and allow to cool for a few minutes.
- Dip the top of each donut into chocolate glaze and allow it to dry and harden.
- Insert the tip of pastry bag filled with mazapán custard into the side of the donut and squeeze. DELICIOUS!